1 00:00:00,480 --> 00:00:03,120 Speaker 1: Hey, it's Nielsa Adri. You're listening to KFI EM six 2 00:00:03,240 --> 00:00:06,840 Speaker 1: forty the fore Purport on demand on the iHeartRadio app. 3 00:00:08,600 --> 00:00:13,319 Speaker 1: Do you want a joke? Yeah? Uh, what is a 4 00:00:13,400 --> 00:00:23,040 Speaker 1: skeleton's favorite food? What is it? Ribs? I like that? 5 00:00:23,640 --> 00:00:30,680 Speaker 1: Not that funny? Yeah it was. Okay, start the show, Mario. No, 6 00:00:30,800 --> 00:00:36,360 Speaker 1: we can't hear it, Mario. This is where you start 7 00:00:36,400 --> 00:00:41,879 Speaker 1: the music, Mario. Let me teach you how this song was. 8 00:00:43,760 --> 00:00:46,680 Speaker 1: I see the song. I can start this on my 9 00:00:46,800 --> 00:00:51,640 Speaker 1: own KFI AM six forty live everywhere on the iHeartRadio app. Hey, everybody, 10 00:00:51,680 --> 00:00:54,840 Speaker 1: Happy Saturday to you. It's the four Report, all things food, 11 00:00:54,960 --> 00:00:56,440 Speaker 1: beverage and beyond. 12 00:00:57,080 --> 00:00:57,280 Speaker 2: All. 13 00:00:57,360 --> 00:01:00,600 Speaker 1: Poor Mario his first day fully running the board, and 14 00:01:00,680 --> 00:01:04,800 Speaker 1: I threw him a curveball, the poor bastard. Thanks for 15 00:01:04,880 --> 00:01:08,360 Speaker 1: tuning in today. We have another Halloween program for you. 16 00:01:08,800 --> 00:01:11,440 Speaker 1: We're doing things a little different over the holiday season, 17 00:01:11,480 --> 00:01:15,520 Speaker 1: of course, focusing on food per uge, but we also 18 00:01:15,600 --> 00:01:18,520 Speaker 1: want to make sure that we are I don't know, 19 00:01:18,560 --> 00:01:21,160 Speaker 1: tipping our hat to stuff going on in the Southland, 20 00:01:21,160 --> 00:01:24,200 Speaker 1: people decorating their homes. How to decorate your homes in 21 00:01:24,240 --> 00:01:29,960 Speaker 1: addition to food goods and beyond. That's because I love 22 00:01:29,959 --> 00:01:33,399 Speaker 1: all that stuff. Quite honestly, I think it makes the 23 00:01:33,440 --> 00:01:38,000 Speaker 1: holidays extra fun. And when it comes to Halloween and 24 00:01:38,120 --> 00:01:40,920 Speaker 1: Christmas in the like, I'm very big on all that. 25 00:01:41,080 --> 00:01:45,199 Speaker 1: So the curveball that I threw poor Mario today was, 26 00:01:45,280 --> 00:01:49,680 Speaker 1: I got my car. I've got dinner tonight at with 27 00:01:49,800 --> 00:01:52,800 Speaker 1: the folks from Zelman's and some winners and Bill Handle 28 00:01:52,840 --> 00:01:57,080 Speaker 1: out there at Anaheim, the White House in Anaheim, and 29 00:01:57,160 --> 00:02:00,000 Speaker 1: so I've got all these things that I'm putting together, grabbing. 30 00:02:00,000 --> 00:02:01,280 Speaker 1: I'm sure i have my car because I have to 31 00:02:01,320 --> 00:02:03,720 Speaker 1: go right after the show. I get in the car, 32 00:02:03,840 --> 00:02:09,120 Speaker 1: I'm driving into the station and it says, you're not 33 00:02:09,120 --> 00:02:12,640 Speaker 1: going to make it. I had to actually turn around 34 00:02:12,680 --> 00:02:15,080 Speaker 1: and run home, so poor Mario had to pop me 35 00:02:15,160 --> 00:02:17,320 Speaker 1: up here. We had to make some changes thanks to 36 00:02:17,360 --> 00:02:21,800 Speaker 1: our guests. That's going on, But thank god, I've saved 37 00:02:21,840 --> 00:02:27,040 Speaker 1: you from hearing the first segment of Kayla. That could 38 00:02:27,040 --> 00:02:29,920 Speaker 1: have been rough. That could have been I. 39 00:02:29,919 --> 00:02:31,840 Speaker 3: Don't know how I got into this. I think that 40 00:02:32,000 --> 00:02:34,639 Speaker 3: we were a team effort. You throw us a curveball. 41 00:02:34,760 --> 00:02:36,639 Speaker 3: I told you I was looking forward to seeing you today, 42 00:02:36,800 --> 00:02:38,560 Speaker 3: and now you're Oh, you. 43 00:02:38,520 --> 00:02:40,880 Speaker 1: Said you were looking forward to dumping on me today. 44 00:02:41,720 --> 00:02:44,080 Speaker 1: I was there's a different in you dumping on you. 45 00:02:44,160 --> 00:02:45,639 Speaker 3: Potato, Potato, what do you want? 46 00:02:45,720 --> 00:02:46,120 Speaker 2: What do you want? 47 00:02:46,160 --> 00:02:50,120 Speaker 1: Man, You're gonna tell me what makes you happy and 48 00:02:50,160 --> 00:02:53,000 Speaker 1: what's not making you happy right now exactly. Yes, my 49 00:02:53,120 --> 00:02:55,880 Speaker 1: therapy session. Well, I'm sorry I missed it. I'll start 50 00:02:55,880 --> 00:02:58,320 Speaker 1: billing you. But I do have some fun stuff to 51 00:02:58,360 --> 00:02:58,760 Speaker 1: talk about. 52 00:02:58,800 --> 00:02:58,840 Speaker 2: It. 53 00:02:58,840 --> 00:03:00,480 Speaker 1: As a matter of fact, to say, we are in 54 00:03:00,560 --> 00:03:04,680 Speaker 1: the season for carving pumpkins. I wanted to talk about 55 00:03:05,040 --> 00:03:09,720 Speaker 1: pumpkin seeds in particular, because although not every pumpkin is 56 00:03:10,440 --> 00:03:14,919 Speaker 1: edible as far as flavor wise, and the ones you 57 00:03:15,000 --> 00:03:19,079 Speaker 1: carve really and we talked about this in earlier programs. 58 00:03:20,080 --> 00:03:24,320 Speaker 1: The jack lantern pumpkins that you get your local grosser 59 00:03:24,480 --> 00:03:28,360 Speaker 1: and the like, those are you know, crap pumpkins. They're 60 00:03:28,360 --> 00:03:31,800 Speaker 1: good for carving, you know, your regular jack o lantern, 61 00:03:32,360 --> 00:03:35,680 Speaker 1: but they're not like a sugar pie pumpkin or a 62 00:03:35,720 --> 00:03:40,880 Speaker 1: pumpkin that is specifically made or grown to eat. They're delicious, 63 00:03:41,000 --> 00:03:45,080 Speaker 1: they're sweeter, they're certain structure to the pumpkin that's different 64 00:03:45,360 --> 00:03:49,280 Speaker 1: that makes them wonderful unto themselves and makes them good 65 00:03:49,280 --> 00:03:54,440 Speaker 1: for cooking. But every pumpkin has pumpkin seeds that are 66 00:03:54,600 --> 00:03:58,880 Speaker 1: delicious and that can be put together and utilized to eat. 67 00:03:59,360 --> 00:04:01,320 Speaker 1: The thing you want to do is you want to 68 00:04:01,400 --> 00:04:03,840 Speaker 1: roast them. Now, I get asked all the time. I 69 00:04:03,880 --> 00:04:06,720 Speaker 1: remember as a kid there was kind of the same old, 70 00:04:06,760 --> 00:04:09,839 Speaker 1: same old pattern of putting them on a cookie sheet 71 00:04:09,880 --> 00:04:11,360 Speaker 1: and all that. But I wanted to give you some 72 00:04:11,400 --> 00:04:15,400 Speaker 1: insights and some tips as to how you can roast 73 00:04:15,400 --> 00:04:18,680 Speaker 1: those pumpkin seeds on your own. First things first, when 74 00:04:18,680 --> 00:04:22,480 Speaker 1: it comes to pumpkin seeds, you obviously want to clean them, 75 00:04:22,880 --> 00:04:26,680 Speaker 1: and this is a matter of removing them from the pumpkin. 76 00:04:26,960 --> 00:04:30,440 Speaker 1: The thing is that vainy, slimy stuff that's all over 77 00:04:31,360 --> 00:04:34,960 Speaker 1: the pumpkin seeds is the first thing you have to remove. 78 00:04:35,120 --> 00:04:39,000 Speaker 1: So you got all these pumpkin seeds from your pumpkin carving, 79 00:04:39,800 --> 00:04:42,680 Speaker 1: and this is the right time to get them, scoop 80 00:04:42,760 --> 00:04:47,360 Speaker 1: them out and roast them. So good. Pumpkin's going to 81 00:04:47,400 --> 00:04:53,080 Speaker 1: feel hard and smooth, no soft spots, no discoloration. You know, 82 00:04:53,080 --> 00:04:56,200 Speaker 1: it's a good strong pumpkin. Stems also going to be firm, 83 00:04:56,240 --> 00:04:58,640 Speaker 1: It's going to be attached, no signs of rotting near 84 00:04:58,680 --> 00:05:00,680 Speaker 1: the base. This is going to let you know that 85 00:05:00,760 --> 00:05:04,480 Speaker 1: it's going to be good to go for your pumpkin seeds. 86 00:05:04,600 --> 00:05:08,760 Speaker 1: Clean the seeds, place them in a large bowl of water. 87 00:05:09,320 --> 00:05:12,320 Speaker 1: This is going to loosen those seeds from that pulp 88 00:05:12,360 --> 00:05:17,360 Speaker 1: stuff that they're going to separate, and some of it's 89 00:05:17,400 --> 00:05:20,239 Speaker 1: going to fall. Some it's going to sink in the water. 90 00:05:21,720 --> 00:05:26,080 Speaker 1: So when it comes to how you're going to prepare them, 91 00:05:26,960 --> 00:05:29,480 Speaker 1: that's really going to be up to you. As far 92 00:05:29,520 --> 00:05:33,240 Speaker 1: as flavors, some people put like a hot cocoa mix 93 00:05:33,320 --> 00:05:38,640 Speaker 1: on them, but yeah, right, cinnamon, maybe brown sugar, make 94 00:05:38,680 --> 00:05:41,040 Speaker 1: it a little sweet. Some people use some cayenne pepper, 95 00:05:41,120 --> 00:05:44,480 Speaker 1: make it spicely. I like to add some cheese, maybe 96 00:05:44,520 --> 00:05:48,480 Speaker 1: some finely grated parmesan or reggiano or something like that. 97 00:05:48,839 --> 00:05:54,720 Speaker 1: It's really going to be whatever your flavor profile is 98 00:05:54,760 --> 00:05:56,880 Speaker 1: and how you like to eat things. So you scoop 99 00:05:56,920 --> 00:06:01,040 Speaker 1: out all those seeds on a medium. You're kind of 100 00:06:01,040 --> 00:06:05,039 Speaker 1: looking at about two cups. You transfer those seeds to 101 00:06:05,080 --> 00:06:08,520 Speaker 1: the bowl of water, scoop out the loose seeds. They're 102 00:06:08,520 --> 00:06:10,960 Speaker 1: gonna float, they're gonna separate from the pulp. The pulp's 103 00:06:11,000 --> 00:06:14,960 Speaker 1: gonna sink, and you discard the pulp. You're not gonna 104 00:06:14,960 --> 00:06:16,599 Speaker 1: eat that, you're not gonna use it. You put the 105 00:06:16,600 --> 00:06:19,479 Speaker 1: seeds in a colander. Of course, you rinse them. You 106 00:06:19,520 --> 00:06:21,800 Speaker 1: want to drain them. You want to pat them dry 107 00:06:22,360 --> 00:06:26,200 Speaker 1: with paper towels there and get up all that liquid. 108 00:06:26,360 --> 00:06:29,080 Speaker 1: That's gonna help them roast nicely too. You don't want 109 00:06:29,080 --> 00:06:32,520 Speaker 1: them steaming per se. You spread the clean seeds out 110 00:06:32,560 --> 00:06:35,280 Speaker 1: on a baking sheet. This again is so that they 111 00:06:35,480 --> 00:06:37,600 Speaker 1: all get the same amount of heat when they're roasting, 112 00:06:37,600 --> 00:06:40,480 Speaker 1: and that's going to give you the best that's going 113 00:06:40,520 --> 00:06:43,240 Speaker 1: to get you the best texture out of them. Put 114 00:06:43,279 --> 00:06:45,479 Speaker 1: them on that baking sheet. You want to bake at 115 00:06:45,760 --> 00:06:49,240 Speaker 1: two hundred and fifty degrees until they're dry. It's gonna 116 00:06:49,279 --> 00:06:52,960 Speaker 1: take about an hour. Then you take them. You can 117 00:06:53,000 --> 00:06:55,680 Speaker 1: toss them with some olive oil you see them with salt, 118 00:06:55,800 --> 00:06:58,480 Speaker 1: and then you roast them three hundred and fifty degrees 119 00:06:59,040 --> 00:07:03,080 Speaker 1: tossing a caationally until golden brown and crisp. That's about 120 00:07:03,120 --> 00:07:06,480 Speaker 1: another twenty minutes at that three hundred and fifty degrees fahrenheit. 121 00:07:06,880 --> 00:07:09,840 Speaker 1: You want to cool them completely, storm in an airtight 122 00:07:09,960 --> 00:07:13,640 Speaker 1: container and you're good to go. Now if you want 123 00:07:13,680 --> 00:07:18,640 Speaker 1: to mix it up before you roast them at three 124 00:07:18,640 --> 00:07:23,360 Speaker 1: point fifty, you want to add your flavors. So the 125 00:07:23,520 --> 00:07:27,120 Speaker 1: fall mocha one I talked about is one tablespoon of 126 00:07:27,200 --> 00:07:32,240 Speaker 1: hot cocoa mix, one teaspoon ground cinnamon, and you toss 127 00:07:32,320 --> 00:07:36,080 Speaker 1: that in there, and then you put them on that 128 00:07:36,160 --> 00:07:41,360 Speaker 1: baking sheet at three point fifty and you toast them 129 00:07:41,600 --> 00:07:44,360 Speaker 1: for twenty minutes. You want to toss them a little bit, 130 00:07:44,560 --> 00:07:48,040 Speaker 1: kind of stir them up. In between that sweet heat, 131 00:07:48,360 --> 00:07:50,679 Speaker 1: you put about a quarter cup of the brown sugar, 132 00:07:51,760 --> 00:07:57,400 Speaker 1: eight teaspoon caim peppa and do that and you're good. 133 00:07:57,400 --> 00:08:00,720 Speaker 1: If you want to just a little bit of pecorino 134 00:08:01,320 --> 00:08:03,760 Speaker 1: romano cheese on there, you want to do a little 135 00:08:04,880 --> 00:08:09,880 Speaker 1: parmesano reggiano, do about a half cup finally, finally grated 136 00:08:10,160 --> 00:08:13,080 Speaker 1: two tea spurns cracked pepper on there. And you do 137 00:08:13,200 --> 00:08:17,960 Speaker 1: that during that roasting period and you are golden. Oh 138 00:08:18,400 --> 00:08:20,760 Speaker 1: does not sound good. And then you've got your your 139 00:08:20,800 --> 00:08:24,360 Speaker 1: tasty treats and your pumpkin seeds and everybody's going to 140 00:08:24,440 --> 00:08:26,880 Speaker 1: be happy for fall. All right, stick around, much more 141 00:08:26,920 --> 00:08:29,040 Speaker 1: to come, so go nowhere. 142 00:08:29,760 --> 00:08:33,280 Speaker 4: You're listening to the Fork Report with Nil Savedra on demand. 143 00:08:33,320 --> 00:08:35,360 Speaker 4: From KFI AM six forty. 144 00:08:37,200 --> 00:08:40,199 Speaker 1: It is your friendly neighborhood Fork Report of Nil Savedra 145 00:08:40,520 --> 00:08:43,240 Speaker 1: and it is the Fork Report program. We'll be here 146 00:08:43,320 --> 00:08:47,160 Speaker 1: until we hand it over to Tiffany Hobbs at five 147 00:08:47,200 --> 00:08:52,720 Speaker 1: o'clock and then Michael Monks at seven, So go know where. 148 00:08:54,120 --> 00:08:57,280 Speaker 1: It's a beautiful day today, but we are in fall, 149 00:08:57,400 --> 00:09:02,559 Speaker 1: and I am fully into Hallowen mode, working on animatronics 150 00:09:02,600 --> 00:09:05,680 Speaker 1: and props and all kinds of things for my son 151 00:09:05,800 --> 00:09:11,000 Speaker 1: Max's school and their Halloween haunted house and stuff. And 152 00:09:11,040 --> 00:09:13,160 Speaker 1: I'll be decorating our house this year and having some 153 00:09:13,320 --> 00:09:16,800 Speaker 1: family and friends over as well. We usually do an 154 00:09:16,800 --> 00:09:19,800 Speaker 1: open house. People can kind of cruise by, have some food, sit, 155 00:09:20,080 --> 00:09:24,240 Speaker 1: pass out candy, do whatever. But I wanted and we're 156 00:09:24,240 --> 00:09:26,360 Speaker 1: gonna have some great guests for you to meet today 157 00:09:26,400 --> 00:09:28,560 Speaker 1: and some places to find out about if you like 158 00:09:28,640 --> 00:09:32,120 Speaker 1: spooky things, you like haunted things, someplace that you can 159 00:09:32,200 --> 00:09:34,240 Speaker 1: check out. Right now, we're talking about technique of the 160 00:09:34,240 --> 00:09:38,560 Speaker 1: week and I choosing some fun holiday to reads. I 161 00:09:38,600 --> 00:09:41,080 Speaker 1: see a lot of this stuff. I've been doing this for, 162 00:09:41,480 --> 00:09:45,240 Speaker 1: you know, well over fifteen years or so, and I 163 00:09:45,360 --> 00:09:48,840 Speaker 1: see just about every type of cookie or thing you 164 00:09:48,920 --> 00:09:52,199 Speaker 1: can do. I have never seen this one before. I 165 00:09:52,280 --> 00:09:56,120 Speaker 1: saw this in Good Housekeeping and I love this. They're 166 00:09:56,160 --> 00:09:59,960 Speaker 1: called fossil cookies. So think I'm not going to go 167 00:10:00,160 --> 00:10:03,200 Speaker 1: break down the recipe for the actual cookies, because there 168 00:10:03,200 --> 00:10:05,880 Speaker 1: are two basic cookies that most people know how to make. 169 00:10:06,200 --> 00:10:09,000 Speaker 1: The first is a sugar cookie. You know, it's the 170 00:10:09,040 --> 00:10:11,760 Speaker 1: basic sugar cookie you're going to be doing for any holiday. 171 00:10:12,080 --> 00:10:15,720 Speaker 1: And then there's one called the black coca or cocoa 172 00:10:15,800 --> 00:10:21,800 Speaker 1: rather cookie, which is basically just a dark chocolate cookie. 173 00:10:22,040 --> 00:10:27,280 Speaker 1: Basic basic cookie. But the thing that I loved about 174 00:10:27,280 --> 00:10:31,440 Speaker 1: this is the preparation and how you make them fun. 175 00:10:31,960 --> 00:10:34,160 Speaker 1: So you prepare the cookie dough as directed. You can 176 00:10:34,200 --> 00:10:38,280 Speaker 1: even buy you know, the cookie dough over the counter 177 00:10:38,720 --> 00:10:41,240 Speaker 1: and get it at your local grocery store. The key 178 00:10:41,360 --> 00:10:43,839 Speaker 1: on this is a couple of things. You want to 179 00:10:43,920 --> 00:10:48,480 Speaker 1: roll it out, and you want to make kind of 180 00:10:48,559 --> 00:10:56,080 Speaker 1: broken shapes, think kind of like a large broken glass pieces. 181 00:10:56,840 --> 00:10:58,680 Speaker 1: So you want to cut the dough if you roll 182 00:10:58,679 --> 00:11:00,839 Speaker 1: it out, you want to cut the dough in kind 183 00:11:00,880 --> 00:11:07,000 Speaker 1: of you know, broken pieces. Don't make them uniform, don't 184 00:11:07,000 --> 00:11:08,800 Speaker 1: do any of that. You want to make them look 185 00:11:08,880 --> 00:11:12,079 Speaker 1: kind of like shards big enough to do this. This 186 00:11:12,120 --> 00:11:14,320 Speaker 1: is going to be the key. You want to chill 187 00:11:14,360 --> 00:11:16,480 Speaker 1: the dough. Once you've broken it up in those pieces 188 00:11:16,480 --> 00:11:19,520 Speaker 1: to make it look like you bust it up ground 189 00:11:19,640 --> 00:11:22,920 Speaker 1: or what have you, you want to chill them. Then 190 00:11:22,960 --> 00:11:25,480 Speaker 1: you bring them out. You want to find and you 191 00:11:25,520 --> 00:11:27,319 Speaker 1: can go to Michael's. You can go to a toy store. 192 00:11:27,440 --> 00:11:29,640 Speaker 1: You may even have some of these things laying around. 193 00:11:30,160 --> 00:11:34,439 Speaker 1: You want plastic little skulls, you want plastic little bones. 194 00:11:34,440 --> 00:11:39,320 Speaker 1: You want plastic spiders, you want plastic bugs. Clean them 195 00:11:39,320 --> 00:11:42,560 Speaker 1: with soap and water, make sure they're clean, and you 196 00:11:42,600 --> 00:11:46,920 Speaker 1: press them into the cookie dough so kind of you know, 197 00:11:47,880 --> 00:11:50,960 Speaker 1: face down. Either get the impression of the bug or 198 00:11:50,960 --> 00:11:53,679 Speaker 1: whatever in there. Right, you press that down and you 199 00:11:53,720 --> 00:11:55,920 Speaker 1: put that back in the refrigerator because you want them 200 00:11:55,920 --> 00:11:58,960 Speaker 1: to chill again. Then you bring them out and you 201 00:11:58,960 --> 00:12:03,360 Speaker 1: put them in and you make them normal. The reason 202 00:12:03,440 --> 00:12:06,160 Speaker 1: why you want them so chilled is that'll keep them 203 00:12:06,160 --> 00:12:09,280 Speaker 1: from puffing up. You don't want them to puff up 204 00:12:09,320 --> 00:12:11,719 Speaker 1: and blow out the detail that you put in there 205 00:12:11,760 --> 00:12:16,360 Speaker 1: by pressing these little fun little creatures in there. Now, 206 00:12:16,760 --> 00:12:18,880 Speaker 1: then what you're gonna want to do that's gonna make 207 00:12:18,920 --> 00:12:21,920 Speaker 1: this soup a deep of fun is you're gonna make 208 00:12:21,960 --> 00:12:26,960 Speaker 1: an icing, and you prepare the icing. Uh you know, 209 00:12:27,000 --> 00:12:32,360 Speaker 1: your simple icing is is a glaze. It's simple sugar water, 210 00:12:32,600 --> 00:12:39,240 Speaker 1: heavy cream. I prefer to use the not granulated sugar. 211 00:12:40,000 --> 00:12:43,360 Speaker 1: I want to use the powdered sugar, confection or sugar. 212 00:12:44,000 --> 00:12:48,440 Speaker 1: And you make a nice, wonderful glaze and you pour 213 00:12:48,520 --> 00:12:50,560 Speaker 1: them in there and then you use the back of 214 00:12:50,600 --> 00:12:52,960 Speaker 1: the spoon to kind of pour them over the ends 215 00:12:53,040 --> 00:12:55,280 Speaker 1: and they'll pull up while you're looking at Mi Kayla. 216 00:12:56,080 --> 00:12:59,679 Speaker 3: No, it sounds amazing, Sevidra, it sounds amazing. I'm really 217 00:12:59,720 --> 00:13:02,520 Speaker 3: excited to have these fossil cookies and the chocolate and 218 00:13:02,520 --> 00:13:06,320 Speaker 3: the glass broken yeah, broken glass shapes. 219 00:13:06,640 --> 00:13:12,440 Speaker 1: I'm really following, all right. And so then they pull 220 00:13:12,520 --> 00:13:14,440 Speaker 1: up in the fossil part and then they kind of 221 00:13:14,480 --> 00:13:17,800 Speaker 1: ooze over the edges and we let them cool. It'll 222 00:13:17,800 --> 00:13:21,400 Speaker 1: get crunchy and crispy because the sugar will firm up 223 00:13:21,480 --> 00:13:24,960 Speaker 1: in there, and it's a thing of wonderfulness. But I 224 00:13:25,000 --> 00:13:27,800 Speaker 1: thought they were dorbs balls. Yeah that's a grown man 225 00:13:27,920 --> 00:13:30,680 Speaker 1: saying that. So enjoy them, and if you do them, 226 00:13:30,720 --> 00:13:33,400 Speaker 1: please put them on social media and hit me up 227 00:13:33,440 --> 00:13:36,560 Speaker 1: at Fork Reporter at Fork Reporter on Instagram, so I 228 00:13:36,559 --> 00:13:40,920 Speaker 1: can see them because it sounds nebulous. All right, we'll 229 00:13:40,920 --> 00:13:44,000 Speaker 1: be back with more, so go know where. It's the 230 00:13:44,040 --> 00:13:46,360 Speaker 1: Forkport of Neil savadri KFI six forty. 231 00:13:47,120 --> 00:13:50,120 Speaker 4: You're listening to the Fork Report with Nil Savadra on 232 00:13:50,240 --> 00:13:52,720 Speaker 4: demand from KFI AM six forty. 233 00:13:53,800 --> 00:13:55,960 Speaker 1: Now I'm your well fed host, Neil Savader. How do 234 00:13:56,120 --> 00:13:58,560 Speaker 1: you do? Thanks for hanging out with us today. We 235 00:13:58,600 --> 00:14:01,600 Speaker 1: are in the season, of course, we are into the 236 00:14:01,640 --> 00:14:04,920 Speaker 1: holidays already. That means one of my favorites is Halloween, 237 00:14:05,280 --> 00:14:08,480 Speaker 1: and we've got a show that is all Halloween for you. 238 00:14:08,920 --> 00:14:11,680 Speaker 1: As we go through the rest of the holidays, we'll 239 00:14:11,720 --> 00:14:15,120 Speaker 1: be doing the same thing, bringing you interesting people of course, 240 00:14:15,600 --> 00:14:19,480 Speaker 1: things that surround food and going out and entertainment, and 241 00:14:19,640 --> 00:14:23,800 Speaker 1: today is no different. Also want to remind you to 242 00:14:23,920 --> 00:14:27,640 Speaker 1: join me on Instagram at fork Reporter at fork Reporter 243 00:14:27,800 --> 00:14:33,000 Speaker 1: on Instagram, and if you like art, making things, Halloween, 244 00:14:33,320 --> 00:14:36,000 Speaker 1: star Wars, anything like that, you can follow me on 245 00:14:36,040 --> 00:14:40,720 Speaker 1: my makers my new makers Instagram which is Savco Industries. 246 00:14:41,600 --> 00:14:46,920 Speaker 1: That's at saav coo Industries and see some of the 247 00:14:46,960 --> 00:14:49,160 Speaker 1: stuff I'm making right now and things I work on 248 00:14:49,240 --> 00:14:52,280 Speaker 1: in my shop. Right now, I want to tell you 249 00:14:52,320 --> 00:14:54,280 Speaker 1: about a place. I'm going to introduce you to somebody 250 00:14:54,280 --> 00:14:58,280 Speaker 1: and tell you about a place an immersive experience here 251 00:14:58,320 --> 00:15:02,080 Speaker 1: in southern California that I have I've enjoyed at least 252 00:15:02,080 --> 00:15:05,240 Speaker 1: three times or so with my family and it's kinds 253 00:15:05,280 --> 00:15:07,400 Speaker 1: of fun and we're going to bring that to you. 254 00:15:07,600 --> 00:15:14,440 Speaker 1: Via Tyler Middendorf. Welcome to the Fork Report. I am 255 00:15:14,440 --> 00:15:16,240 Speaker 1: a fan of what you guys do there at night 256 00:15:16,280 --> 00:15:17,000 Speaker 1: of the jack. 257 00:15:18,480 --> 00:15:21,120 Speaker 2: Amazing. Yeah, thank you so much. This is our ad 258 00:15:21,200 --> 00:15:22,560 Speaker 2: to season, if you can believe it. 259 00:15:23,560 --> 00:15:23,640 Speaker 1: So. 260 00:15:23,720 --> 00:15:26,720 Speaker 2: Time certainly does fly, but it is an annual tradition 261 00:15:26,840 --> 00:15:30,240 Speaker 2: here in Los Angeles that keeps growing and we're happy 262 00:15:30,280 --> 00:15:31,600 Speaker 2: to have another year. 263 00:15:32,520 --> 00:15:35,120 Speaker 1: Yeah, it just explained to everybody. I gave a little 264 00:15:35,120 --> 00:15:39,760 Speaker 1: bit of a primer about not getting into the details, 265 00:15:39,760 --> 00:15:42,400 Speaker 1: but about that it's local. It's up in the hills 266 00:15:42,400 --> 00:15:48,640 Speaker 1: of Malibu slash Calabasas in that area. It's off of Mulholland. Correct, 267 00:15:50,000 --> 00:15:50,480 Speaker 1: that's correct. 268 00:15:50,520 --> 00:15:53,600 Speaker 2: We're located out in Calabasas. But the King Jule At Rance, 269 00:15:53,640 --> 00:15:55,680 Speaker 2: which is if you've never been there, it's a really 270 00:15:55,800 --> 00:15:58,880 Speaker 2: gorgeous property up in the Santa Monica Mountains that has 271 00:15:58,920 --> 00:16:01,680 Speaker 2: these amazing trail that you can kind of walk under 272 00:16:01,760 --> 00:16:04,680 Speaker 2: and walk through that we incorporate into our show, as 273 00:16:04,680 --> 00:16:08,280 Speaker 2: well as some amazing buildings and iconic buildings that are 274 00:16:08,320 --> 00:16:11,080 Speaker 2: already on that property that we also incorporate into the 275 00:16:11,120 --> 00:16:13,960 Speaker 2: show and really bring to life in exciting ways, whether 276 00:16:14,040 --> 00:16:16,760 Speaker 2: that's through pumpkin displays, which is, you know, kind of 277 00:16:16,800 --> 00:16:18,840 Speaker 2: our bread and butter of the show, as well as 278 00:16:18,880 --> 00:16:23,200 Speaker 2: we've incorporated some really exciting light in video technology into 279 00:16:23,240 --> 00:16:25,880 Speaker 2: these buildings as well that bring them to life through 280 00:16:25,920 --> 00:16:29,840 Speaker 2: projection mapping, where you might see a building, you know, 281 00:16:29,880 --> 00:16:32,640 Speaker 2: look normal one second, and then it transforms into a 282 00:16:32,640 --> 00:16:35,760 Speaker 2: different building, maybe it crumbles to the ground, and it 283 00:16:35,840 --> 00:16:39,320 Speaker 2: really takes these existing structures and brings them to life 284 00:16:39,400 --> 00:16:41,800 Speaker 2: in a really immersive and cool way as part of 285 00:16:41,840 --> 00:16:44,840 Speaker 2: the experience that that's been a new offering that we've 286 00:16:44,880 --> 00:16:46,600 Speaker 2: done this year. That's pretty exciting. 287 00:16:47,200 --> 00:16:50,560 Speaker 1: And it's been a couple of years since I went. 288 00:16:50,640 --> 00:16:54,200 Speaker 1: As a matter of fact, my young boy is eight 289 00:16:54,280 --> 00:16:57,440 Speaker 1: years old. He's about to turn nine, and I think 290 00:16:58,360 --> 00:17:00,640 Speaker 1: we started the first one we went two was when 291 00:17:00,640 --> 00:17:03,640 Speaker 1: he was like two, so I know there's been a 292 00:17:03,680 --> 00:17:06,240 Speaker 1: lot of changes over those years and I'm looking at 293 00:17:06,280 --> 00:17:09,320 Speaker 1: the website again. Night of the Jack dot Com. Night 294 00:17:09,400 --> 00:17:13,000 Speaker 1: of the Jack dot Com. But you do you sell 295 00:17:13,640 --> 00:17:16,160 Speaker 1: Jacqueline or pumpkins on site as well? 296 00:17:17,920 --> 00:17:21,400 Speaker 2: We don't sell pumpkins on site, but you will leave 297 00:17:21,480 --> 00:17:25,199 Speaker 2: with plenty of the photos of pumpkins through the experience 298 00:17:25,520 --> 00:17:26,200 Speaker 2: while you're there. 299 00:17:26,720 --> 00:17:31,040 Speaker 1: Okay, So for those that haven't been described some of 300 00:17:31,080 --> 00:17:34,480 Speaker 1: the areas and some of the intense carvings, they'll be seen. 301 00:17:36,240 --> 00:17:40,120 Speaker 2: Definitely. So as guests entered the property, they're instantly greeted 302 00:17:40,560 --> 00:17:44,240 Speaker 2: with our pumpkin carver who's doing live pumpkin carvings every night, 303 00:17:44,320 --> 00:17:49,000 Speaker 2: and they are three D carvings that really bring the 304 00:17:49,400 --> 00:17:51,399 Speaker 2: pumpkins to life and maybe a different way that you 305 00:17:51,480 --> 00:17:54,040 Speaker 2: hadn't seen before. And the detail as you get up 306 00:17:54,040 --> 00:17:57,119 Speaker 2: close and watch him do his work is truly astounding. 307 00:17:57,680 --> 00:17:59,640 Speaker 2: Through that, and then once you make your way into 308 00:17:59,640 --> 00:18:02,920 Speaker 2: the event, there's a rotating selection of LA's top food truck. 309 00:18:02,960 --> 00:18:05,359 Speaker 2: I mean, we joke it's kind of half food and 310 00:18:05,520 --> 00:18:09,080 Speaker 2: wine festival at times because the food and drink component 311 00:18:09,160 --> 00:18:12,080 Speaker 2: to the event is just so robust every night that 312 00:18:12,320 --> 00:18:14,960 Speaker 2: makes it exciting for guests to experience. Not once twice, 313 00:18:14,960 --> 00:18:17,280 Speaker 2: but maybe three times as they just kind of work 314 00:18:17,359 --> 00:18:20,359 Speaker 2: their way through those food and drink offerings. And speaking 315 00:18:20,359 --> 00:18:23,639 Speaker 2: of those drink offerings, as you get past that food area, 316 00:18:23,920 --> 00:18:27,680 Speaker 2: we have this amazing immersive spoot easy zone for guests 317 00:18:27,680 --> 00:18:30,880 Speaker 2: who maybe want to improvive in some adult spirits through 318 00:18:30,880 --> 00:18:33,919 Speaker 2: there in these amazing themed and crafted cocktails as well 319 00:18:33,960 --> 00:18:36,520 Speaker 2: as a large selection of mocktails as well for those 320 00:18:36,520 --> 00:18:38,880 Speaker 2: who maybe aren't drinking or arn of age to enjoy 321 00:18:38,920 --> 00:18:41,560 Speaker 2: those holiday spirits. And you know, a big piece of 322 00:18:41,560 --> 00:18:45,479 Speaker 2: what this event is is those family moments and creating 323 00:18:45,480 --> 00:18:49,080 Speaker 2: those family movements and whether that's through the exciting scenes 324 00:18:49,160 --> 00:18:52,000 Speaker 2: that they'll experience on the trail. The trail itself is 325 00:18:52,000 --> 00:18:55,920 Speaker 2: a mile long with thirty plus immersive sens they'll walk 326 00:18:55,960 --> 00:18:59,639 Speaker 2: your way through, whether that's being surrounded by spiders and 327 00:18:59,680 --> 00:19:03,640 Speaker 2: a spy tunnel, being under the sea, seeing sea creatures, 328 00:19:03,720 --> 00:19:08,639 Speaker 2: you know, full spongebobic, bikini bottom section, alien abductions. It 329 00:19:08,720 --> 00:19:11,560 Speaker 2: really has kind of something for everybody at every turn. 330 00:19:11,800 --> 00:19:15,879 Speaker 2: And again you're fully immersing these scenes that are encompassed 331 00:19:15,880 --> 00:19:19,360 Speaker 2: with pumpkins. You're seeing giraffes made out of pumpkins, You're 332 00:19:19,359 --> 00:19:23,000 Speaker 2: seeing dinosaurs made out of pumpkins, and these really amazing 333 00:19:23,240 --> 00:19:26,600 Speaker 2: art installations, which is really what they are. These pumpkins 334 00:19:26,600 --> 00:19:30,800 Speaker 2: are handcrafted by artisans all around the country and showcasing 335 00:19:30,840 --> 00:19:35,000 Speaker 2: their work here, which is just really exciting. But the 336 00:19:35,040 --> 00:19:37,920 Speaker 2: event is ripe with photo moments, so as you leave, 337 00:19:38,000 --> 00:19:41,320 Speaker 2: you're going to leave with instagram worthy photos for your 338 00:19:41,359 --> 00:19:44,000 Speaker 2: feed and your family to really cherish for years to come. 339 00:19:44,520 --> 00:19:49,560 Speaker 1: It didn't get past me. The whole spook easy reference, 340 00:19:49,960 --> 00:19:50,880 Speaker 1: very well played. Sir. 341 00:19:51,160 --> 00:19:53,360 Speaker 2: Oh yeah, all right, hay tight. 342 00:19:53,440 --> 00:19:55,200 Speaker 1: We're going to get some news when we come back. 343 00:19:55,720 --> 00:19:58,000 Speaker 1: We'll give some more details how you can get tickets 344 00:19:58,080 --> 00:20:02,040 Speaker 1: and enjoy the ultimate Halloween event back in Los Angeles. 345 00:20:02,040 --> 00:20:06,200 Speaker 1: Out there in Calabasas. I can't stress enough how beautiful 346 00:20:06,200 --> 00:20:09,359 Speaker 1: the grounds are. It is so easy to park and 347 00:20:09,400 --> 00:20:12,200 Speaker 1: to get to the location. Everything is kind of one 348 00:20:12,280 --> 00:20:15,520 Speaker 1: stop right there. Night of the Jack is the immersive 349 00:20:15,520 --> 00:20:21,880 Speaker 1: Halloween experience. I'm talking about Nightofthjack dot com. Nightofthjack dot Com. 350 00:20:21,880 --> 00:20:24,480 Speaker 1: So stick around. More to come. It's the Fork Report. 351 00:20:25,800 --> 00:20:28,800 Speaker 4: You're listening to The Fork Report with Nil Savedra on 352 00:20:28,920 --> 00:20:31,119 Speaker 4: demand from KFI AM six. 353 00:20:31,080 --> 00:20:36,160 Speaker 1: Forty for three hours every Saturday. Shake off the heaviness 354 00:20:36,200 --> 00:20:38,000 Speaker 1: of the week and the news and the garbage and 355 00:20:38,000 --> 00:20:41,399 Speaker 1: all that and celebrate food, the people that make it, 356 00:20:41,600 --> 00:20:46,320 Speaker 1: the culture behind it. And during the holidays we shift 357 00:20:46,320 --> 00:20:48,240 Speaker 1: things a little bit. We still talk about food and 358 00:20:48,280 --> 00:20:50,880 Speaker 1: beverages and all that, but we add a little bit 359 00:20:50,920 --> 00:20:54,840 Speaker 1: of events and decorating your home ideas and things like that. 360 00:20:55,320 --> 00:21:00,520 Speaker 1: So it starts this month and obviously rolls through through 361 00:21:00,960 --> 00:21:04,920 Speaker 1: Thanksgiving and then through Christmas as well and the New Year. 362 00:21:05,040 --> 00:21:07,399 Speaker 1: So all kinds of good things coming up. Thanks for 363 00:21:07,440 --> 00:21:11,640 Speaker 1: hanging out with us. Before we get back into talking 364 00:21:11,760 --> 00:21:14,359 Speaker 1: with Tyler from Knight of the Jack, I want to 365 00:21:14,359 --> 00:21:20,720 Speaker 1: remind you about Deadair dot C. So some of the 366 00:21:20,760 --> 00:21:23,159 Speaker 1: songs you're hearing coming in out of the breaks today 367 00:21:23,320 --> 00:21:27,520 Speaker 1: are from Deadair dot Co. My buddy you know him, 368 00:21:27,560 --> 00:21:30,520 Speaker 1: you love him. Clay row oversees this. It is year 369 00:21:30,600 --> 00:21:35,280 Speaker 1: round holiday music for Halloween and I love it. It 370 00:21:35,320 --> 00:21:40,560 Speaker 1: is the theme song to my life during these months. 371 00:21:40,960 --> 00:21:45,320 Speaker 1: Starts in August and it doesn't get shut off. So 372 00:21:45,560 --> 00:21:49,679 Speaker 1: check it out. Deadair dot Co. Deadair dot Co. Some 373 00:21:49,760 --> 00:21:53,000 Speaker 1: of the songs you're hearing I pulled from his very lineup. 374 00:21:53,040 --> 00:21:55,600 Speaker 1: Curated from his very lineup as I was listening today 375 00:21:56,320 --> 00:22:02,720 Speaker 1: year Round dead Air dot C No m all right 376 00:22:02,760 --> 00:22:07,600 Speaker 1: back to Tyler Middendorf from Night of the Jack in Calabasas. 377 00:22:08,359 --> 00:22:10,119 Speaker 1: This is at the top of the list when it 378 00:22:10,160 --> 00:22:13,920 Speaker 1: comes to family events for this time of the year. 379 00:22:13,960 --> 00:22:17,199 Speaker 1: They just do a fantastic job. Now I didn't know 380 00:22:17,280 --> 00:22:20,240 Speaker 1: this because I have no need for it personally, But 381 00:22:20,359 --> 00:22:23,320 Speaker 1: you do private events as well. Tell me a little 382 00:22:23,359 --> 00:22:25,360 Speaker 1: bit about private events. 383 00:22:26,760 --> 00:22:30,400 Speaker 2: Yeah, of course. We have an amazing event space that's 384 00:22:30,560 --> 00:22:33,960 Speaker 2: just behind our main event area that is private with 385 00:22:34,840 --> 00:22:38,760 Speaker 2: private restroom, seating, a private bar, and you can really 386 00:22:38,840 --> 00:22:42,840 Speaker 2: throw an amazing birthday party, celebration, really whatever you'd like 387 00:22:42,960 --> 00:22:46,199 Speaker 2: to for the season. The space is able to be 388 00:22:46,280 --> 00:22:49,360 Speaker 2: transformed to whatever you would like. So that's really exciting 389 00:22:49,400 --> 00:22:52,119 Speaker 2: for folks who want to come and celebrate the season 390 00:22:52,359 --> 00:22:54,960 Speaker 2: and have a private space to really enjoy that moment 391 00:22:55,000 --> 00:22:55,480 Speaker 2: with your group. 392 00:22:56,600 --> 00:23:01,040 Speaker 1: Oh that's awesome. That is awesome. So walk us through 393 00:23:02,200 --> 00:23:05,720 Speaker 1: the event is it? I know you have this year, 394 00:23:06,040 --> 00:23:09,240 Speaker 1: you have something called Almost Dark so you can check 395 00:23:09,280 --> 00:23:13,400 Speaker 1: out the trails during twilight time or as the sun 396 00:23:13,520 --> 00:23:16,879 Speaker 1: goes down. Is that for younger children or things like that, 397 00:23:17,160 --> 00:23:20,560 Speaker 1: or for people that might want to eat first or 398 00:23:20,800 --> 00:23:21,640 Speaker 1: something like that. 399 00:23:23,359 --> 00:23:25,560 Speaker 2: Yeah, that's one hundred percent correct. You know, we really 400 00:23:25,840 --> 00:23:28,320 Speaker 2: at this event listen to that guest feedback and what 401 00:23:28,440 --> 00:23:31,480 Speaker 2: our you know, returning fans are telling us, and one 402 00:23:31,480 --> 00:23:33,520 Speaker 2: of those was they have young kids that want to 403 00:23:33,520 --> 00:23:35,360 Speaker 2: experience the event and maybe don't want to be out 404 00:23:35,400 --> 00:23:37,879 Speaker 2: so late into the wee hours of the evening. So 405 00:23:37,920 --> 00:23:40,280 Speaker 2: we opened up a earlier time slot this year at 406 00:23:40,320 --> 00:23:43,639 Speaker 2: six pm where fans can come and maybe eat before 407 00:23:43,800 --> 00:23:45,600 Speaker 2: they go on the trail, or it gives them time 408 00:23:45,640 --> 00:23:48,320 Speaker 2: to experience the trail early and they need afterwards. And 409 00:23:48,359 --> 00:23:51,119 Speaker 2: it really creates that flexibility for folks to experience the 410 00:23:51,160 --> 00:23:53,000 Speaker 2: event in a way that makes sense for them. 411 00:23:54,160 --> 00:23:56,320 Speaker 1: So if you're on social media, you can follow them 412 00:23:56,320 --> 00:24:01,280 Speaker 1: at Nights of the Jack on Instagram and Facebook and 413 00:24:01,800 --> 00:24:04,159 Speaker 1: x and all of that. But you can go and 414 00:24:04,200 --> 00:24:09,160 Speaker 1: get tickets at Night of the Jack dot com. Night 415 00:24:09,320 --> 00:24:12,480 Speaker 1: of the Jack dot Com. That's where you can buy 416 00:24:12,520 --> 00:24:16,560 Speaker 1: tickets and find out more about the event. Anything else 417 00:24:16,600 --> 00:24:17,560 Speaker 1: I'm leaving out, Taylor. 418 00:24:19,200 --> 00:24:21,600 Speaker 2: I think the only other thing is, you know, when 419 00:24:21,600 --> 00:24:24,720 Speaker 2: you're on the property, there's face painting, there's characitis, there's 420 00:24:24,720 --> 00:24:27,359 Speaker 2: so many things to explore. While you're at the event, 421 00:24:27,640 --> 00:24:31,200 Speaker 2: and one time really isn't enough, as we have fans 422 00:24:31,200 --> 00:24:33,359 Speaker 2: come multiple times throughout the season to really come and 423 00:24:33,400 --> 00:24:36,199 Speaker 2: appreciate all of the artistry that goes into making this 424 00:24:36,320 --> 00:24:38,800 Speaker 2: event and having that experience. So we'd love to have 425 00:24:39,040 --> 00:24:41,800 Speaker 2: people come out as many times as they want really 426 00:24:41,920 --> 00:24:43,439 Speaker 2: experience the magic of the season. 427 00:24:44,480 --> 00:24:47,080 Speaker 1: Yeah, it's just as beautiful. And as somebody who's done 428 00:24:47,119 --> 00:24:50,720 Speaker 1: some pumpkin carving and as an artist myself, I can't 429 00:24:50,760 --> 00:24:53,840 Speaker 1: tell you how cool it is to see the detail 430 00:24:53,920 --> 00:24:57,959 Speaker 1: and all of the intricacies of the pumpkin carvings and 431 00:24:58,040 --> 00:25:01,000 Speaker 1: to see one of the first things is taking in 432 00:25:01,080 --> 00:25:04,000 Speaker 1: a tree filled with little pumpkins all over it. It 433 00:25:04,080 --> 00:25:06,640 Speaker 1: really is a gorgeous event. You guys are doing such 434 00:25:06,640 --> 00:25:09,520 Speaker 1: a spectacular job. I hope to see it again before 435 00:25:09,520 --> 00:25:12,879 Speaker 1: the season ends this year. Definitely. 436 00:25:12,920 --> 00:25:16,080 Speaker 2: We are open through November first, so there's plenty of 437 00:25:16,080 --> 00:25:18,680 Speaker 2: opportunities still left to come and experience the event. 438 00:25:19,359 --> 00:25:22,159 Speaker 1: Excellent Night of the Jack dot Com Night of the 439 00:25:22,280 --> 00:25:25,240 Speaker 1: Jack dot Com. Appreciate you Tyler for taking the time 440 00:25:25,240 --> 00:25:25,680 Speaker 1: to come on. 441 00:25:26,960 --> 00:25:29,119 Speaker 2: Thank you glad we've been here all right. 442 00:25:28,960 --> 00:25:31,200 Speaker 1: My friend, it is the Fork Report. I'm Neil Savedra. 443 00:25:31,680 --> 00:25:36,360 Speaker 1: This is KFI Heard everywhere on the iHeartRadio app. You've 444 00:25:36,400 --> 00:25:38,639 Speaker 1: been listening to the Fork Report. You can always hear 445 00:25:38,720 --> 00:25:41,440 Speaker 1: us live on KFI AM six forty two to five 446 00:25:41,520 --> 00:25:46,040 Speaker 1: pm on Saturday, and anytime on demand on the iHeartRadio app.